Table 2

Food habits associated with serum cholesterol concentration from multivariate linear regression analysis a,b
Model 1c Model 2d Model 3e
β 95%CI β 95%CI β 95%CI
Pitkäranta
 Butter in cooking 0.01 (−0.08, 0.10) 0.08 (−0.01, 0.18) 0.08 (−0.02, 0.18)
 Butter on bread 0.07 (−0.02, 0.15) 0.08 (0.001, 0.17) 0.08 (−0.004, 0.16)
 Consumption of fat-containing milk 0.17 (0.08, 0.26) 0.19 (0.10, 0.28) 0.19 (0.10, 0.28)
 Daily consumption of cheese 0.01 (−0.10, 0.13) −0.04 (−0.16, 0.07) −0.06 (−0.18, 0.06)
North Karelia
 Butter in cooking 0.16 (0.10, 0.21) 0.11 (0.05, 0.17) 0.09 (0.04, 0.15)
 Butter on bread 0.13 (0.06, 0.19) 0.11 (0.04, 0.17) 0.09 (0.02, 0.15)
 Consumption of fat-containing milk 0.09 (0.04, 0.15) 0.03 (−0.03, 0.09) −0.02 (−0.04, 0.07)
 Daily consumption of cheese −0.002 (−0.06, 0.06) −0.04 (−0.10, 0.02) −0.04 (−0.10, 0.02)

aβ coefficients and 95% confidence intervals. Statistically significant associations are written in bold.

bData for men and women and for years 1992, 1997, 2002 and 2007 were combined. In the adjustments, age and study year were included as continuous variables (values for study year were set as 1–4).

cModel 1 = adjusted for sex and age.

dModel 2 = adjusted for sex, age and study year.

eModel 3 = adjusted for sex, age, study year and education.

Paalanen et al.

Paalanen et al. BMC Public Health 2012 12:910   doi:10.1186/1471-2458-12-910

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